THE INTENDED USE OF ADDITIVES AND INGREDIENTS IN COFFEE POST HARVEST PROCESSES

THE INTENDED USE OF ADDITIVES AND INGREDIENTS IN COFFEE POST HARVEST PROCESSES

Today, the innovations in the (Specialty) coffee post-harvest processes (PHP) have become much more complex than 20 years ago. There is then a need to clarify these PHP processes. SCA has planned a specific meeting in Houston end of April to discuss green coffee identity, and I was invited to join this meeting.

First of all, we need to differentiate ingredients used as Processing Aids vs. those used to modify the coffee bean integrity before drying process. Then, from those used to modify bean integrity, there will be the need to clarify PHP processes based on the absence of added ingredients or the addition of them.

PROCESSING AIDS – The key is to understand the INTENTION of adding extra ingredients

Processing aids are substances that facilitate the efficiency of coffee production but are not intended to remain in the final product. These include microorganisms such as yeasts and bacteria, enzymes that help break down the mucilage during the wet processing, and antifoaming agents used during the washing process to prevent machine clogs and improve operational efficiency. These aids are crucial for enhancing the consistency and quality of the coffee beans without altering their intrinsic flavour.

What about intentional inoculation of yeasts and bacteria ?
– In that case, what is the INTENTION ? are these microorganisms added in order to reach consistency over batches or to improve machine efficiency? In that case the intention is processing aid and no need to declare their use.
If the intention is to modify the flavour in addition to consistency and efficiency, so the intention(s) is(are) different, and the process becomes a yeast/bacteria process or a yeast/bacteria inoculated process.

What about anaerobic / carbonic maceration ?
– The intention in that cases is to modulate the flavour without the addition of extra ingredients (except CO2 for CM). In that case, it is not a processing aid and need to be declared as Carbonic Maceration or Anaerobic Process.
This type of processes could simply be called Fermentation processes (under anaerobic or carbonic conditions).

The other PHP processes can be listed as follows and will be discussed in other posts:
–         Infused / Mosto infused coffees
–         Co-fermented coffees
–         Flavoured coffees (liquid-solid or gas-solid interactions)

So, stay tuned and continue to follow and comment these posts !